- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Bulk containers are not properly labeled.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Ice dispensing utensils were not stored in a clean protected location.
- Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Floors are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Mops are not hung and/or stored to facilitate air drying.
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01/19/2012 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not stored at least six (6) inches off the floor
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- Outside waste receptacles were not kept closed.
- Floors are not clean.
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05/18/2011 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Bulk containers are not properly labeled.
- Potentially hazardous foods are not properly thawed.
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Clean equipment/utensils are not stored at least six (6) inches off the floor.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Mops are not hung and/or stored to facilitate air drying.
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09/28/2010 | Routine |
- Ice dispensing utensils were not stored in a clean protected location.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Openings are not protected against the entry of rodents or insects.
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05/12/2010 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Bulk containers are not properly labeled.
- Food is not stored six (6) inches off the floor.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- In use food utensils are not stored with the handles above the top of the food.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
- Food handlers are not wearing proper hair restraints.
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04/28/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Bulk containers are not properly labeled.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored six (6) inches off the floor.
- Food scoop is constructed without a handle.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- In use food utensils are not stored with the handles above the top of the food.
- Plumbing is not maintained.
- The toilet room is not mechanically vented to the outside atmosphere
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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08/31/2009 | Routine |
Restaurant representatives - add corrected or new information about Colonial Golf & Country Club - Restaurant, 42 Colonial Club Drive, Harahan, LA »